Restuffed Potatoes

Name: Restuffed Potatoes
Ingredients: 6 large baking potatoes, scrubbed well; 1 lb lean bacon, cut into pieces, fried; 3 cups ranch salad dressing; 1 tablespoon Worcestershire sauce; 1/2 tablespoon garlic powder; 1/2 tablespoon pepper; 1 tablespoon fresh chives, chopped; 8 ounces cheddar cheese, shredded; butter; parsley; paprika

11 ingredients

10 steps

Ingredients

6 large baking potatoes, scrubbed well
1 lb lean bacon, cut into pieces, fried
3 cups ranch salad dressing
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic powder
1/2 tablespoon pepper
1 tablespoon fresh chives, chopped
8 ounces cheddar cheese, shredded
butter
parsley
paprika

Directions

1

Rub potato skins with oil, bake at 400°F for 1 hour or until done.
2

Let cool to the touch.
3

Slice skin away from top of each potato.
4

Carefully scoop out pulp, leaving shells intact.
5

Slightly mash up pulp, keeping it chunky.
6

Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese.
7

Spoon potato mixture into shells.
8

Top with remaining cheese and dab of butter.
9

Sprinkle with paprika and parsley.
10

Bake at 350°F for 20 minutes or until heated through and cheese is melted.